A Most Beautiful Breakfast Sandwich

Breakfast, when I eat it, is probably my favourite meal of the day. There's just this thing about looking forward to eating when you're so hungry, dreaming up all the best combos for what you're going to have: avocados and poached eggs/porridge and nut butter/coconut milk smoothies. 

But nope. No healthy breakfast for me this morning. 

This is what I whipped up, and I enjoyed every silky, salty, juicy bite of it. 



I've used Genius gluten free brioche - but by all means use your favourite puffy, shiny brioche burger buns if you're ok with gluten. And honestly, get the best bacon you can - back bacon, thickly cut and smoked - and the freshest eggs, because you only get that perfectly-sized, plump fried egg circle with a fresh egg. 

Just a word about the sausage. We used quite a strongly-flavoured sausage for this and found it tasted better with one that was a little less flavoured with spices and herbs. the sausage didn't dominate in this case, so try and go for a softer flavoured banger so it doesn't end up drowning out the flavour of the Monterey Jack cheese and the fried egg. 

Go for it. You deserve it. 

A Most Beautiful Breakfast Sandwich
Serves 1
Ingredients
1 brioche burger bun (gluten free if you like, I use Genius)
1 tsp olive oil
1 pork sausage 
2 rashers smoked back bacon
1 fresh egg 
1 slice of Monterey Jack cheese, or other melty cheese of your choice

Method
Split your brioche bun in half, if it isn't already, and place on a serving plate. 

Turn to a frying pan on a medium heat and drizzle in the olive oil. Quickly skin the sausage (careful) and and press it into a burger-shape. Fry for 3-4 minutes on each side, until cooked through. Place on top of the bottom brioche slice and top with the cheese, which will melt while you're cooking the rest. 

To the hot pan, add the two rashers of bacon and fry for 2-3 minutes on each side until cooked through to your liking and add to the brioche stack. Add a little more oil if needed and fry the egg until mostly cooked but jammy in the centre and a little runny. 

Once the egg is cooked lay it gently on top of the brioche and press it down. Serve straight away, hot, with a cup of your best tea of freshly brewed coffee. 

Made this recipe? Post a photo and tag me in on Instagram @joromerofood - I'd love to see! 

 You might also like my recipe for Shakshuka or my Breakfast Meatloaf, which effortlessly feeds a crowd or will leave you with lots of tasty leftovers your fridge for days. Either way, you win!  


Comments

  1. This look so fresh and delicious.Thank you so much for the recipe!

    ReplyDelete

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